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Nick's Indian Lamb Curry

Nick's Indian Lamb Curry

Posted By: On August 19, 2013
Comments: 0
Views: 218
0 Ratings

Recipe yields: 3 servings (double the ingredients for 6 persons)

This recipe is tweaked and calibrated after many many trials and should be done exactly as it is:

1 Lamb mussle on the bone (mawzeh bi 3adma)
2 medium onions (processed in blender)
3 cm piece of ginger (finger thicknes) (processed in blender with the garlic)
4 garlic cloves (processed in blender with the ginger)
2 bay leaves
1 cinamon stick
2 dried chilli horns
1/2 cup oil
2 Tablespoon curry powder (Delta brand)
1/2 teaspoon crushed mustard seed
1/2 teaspoon turmeric
1/8 teaspoon cardamom powder
2 big tomato heads (processed in blender)
1 cup lamb broth
1/2 cup green chickpeas
1/2 cup corn
1 potato cut into 2 inch cubes
1/2 cup yogurt "laban" or cocunut milk
chiili powder to taste
salt to taste

Boil the meat in a presto for 2 hours along with 1 bay leaf + 1 onion cut into big chunks + 3ood irfeh.
When 1.5 hours already passed start making the curry:
Put the oil in a skillt on fire and add the onion puree, bay leaves, cinamon stick, pepper horns.
After 3 min add the ginger/garlic puree, fry eveything for like a total of 7 min, do not let it to brown or overcook.
Add the curry powder, mustard, turmeric, cardamom, fry another 2 min till aromas fill the air.
Add the tomato puree. by then the meat should be already done, open the presto and take out 1 cup of the lamb broth and add it to the curry stew + the yogurt.
Add chilli powder and salt and adjust to your taste.
Simmer the stew covered on low heat for like 20 min then add the potato cubes, chikpeas and corn. The total simmering time should be between 30 to 40 min or till you see the oil has seperated from the stew and floating on top. (transfer the meat into the stew 10 min before stew is nearly to be done)

Best served with Biryani rice (see my recipe)